Esophageal cancer patients are encouraged to eat fruits that are rich in nutrients and have anti-cancer effects, one of which is kiwi, which has been found to have 150 mg of vitamin C in its pulp, the highest vitamin C content of any fruit. Kiwifruit can play a major role in prolonging the survival of patients with esophageal cancer by protecting the intercellular barrier and thus eliminating carcinogenic substances accidentally ingested from the mouth. Grapes are also an essential fruit for patients; they contain substances that prevent normal cells from becoming cancerous and inhibit the spread of a large number of cancerous cells. At the same time, grapes are also beneficial to Qi, blood, stomach and diuretic. Usually, after surgery, grapes with the right amount of sweet and sour can help patients recover from surgery. Regular consumption during the convalescence period can also promote the production of intestinal mucus, which helps the intestine and stomach to remove the waste in the body and create a clean and healthy stomach. Another fruit that is beneficial to esophageal cancer patients is the apple, which contains a large amount of galacturonic acid, which has a good effect on detoxification, and pectin, which prevents food decay in the intestinal tract, and the combined effect of which can accelerate esophageal peristalsis and maintain the natural excretory function of the intestine. The two together can accelerate the peristaltic movement of the esophagus and thus maintain the natural excretion function of the intestine.